Influence of maturity and storage period on physical and biochemical characteristics of pear during post cold storage at ambient conditions

The fruits of semi-soft pear (Pyrus communis) cv. Punjab Beauty harvested at three different harvest dates were stored at 0–10 C temperature with 90–95 % Relative Humidity for 30, 45, 60 and 75 days to assess the physical and chemical changes during storage. After every storage interval, the fruits were removed and kept at room temperature for 3 and 6 days to study the shelf life of fruits. Immature fruits always had the highest values of flesh firmness; optimum-mature fruits had the next and over-mature fruits the lowest at each corresponding sampling period during storage. The fruits harvested at optimum stage of maturity exhibited significantly (p < 0.05) lower incidence of fruit softening and physiological loss in weight. These fruits retained excellent quality up to 60 days of storage in cool chamber with 3 days shelf life at ambient temperature. The fruits of first harvest date were incapable of developing acceptable flavor and quality upon ripening throughout the storage period. However, the fruits harvested at post-optimum stage recorded maximum physiological loss in weight and lesser firmness thus making them suitable for immediate consumption with no shelf life at ambient temperature storage.